Curry Chicken Salad Crisps

1. Simmer chicken, uncovered in a pot of water, until cooked fully, about 10 to 15 minutes. Be careful not to overboil, as it will be dry and tough. Cut chicken in half and check to ensure chicken is fully cooked. Let chicken cool and then chop into cubes.

2. In a wok or a deep pan, fry the wontons in oil over medium heat. Fry 2 to 4 at a time, or however many fit in your pan without overlapping each other. Use wooden chopsticks to push down any bubbles that form while they fry. Remove wontons from oil as soon as they turn golden brown. Place on a paper towel to dry and cool.

3. In a large bowl, whisk together mayonnaise, yogurt, curry, vinegar, sugar, salt, and pepper. Add chicken, onion, mango, almonds, celery, and cranberries. Mix until combined.

4. Scoop spoonfuls of the curry chicken salad onto your wonton wrappers, and garnish with green onion or cilantro. Serve and enjoy!